Share this delicious cotriade – a fish stew specialty popular in the French province of Brittany. This light, healthy and zesty soup takes the very best ingredients and turns them into your new favourite dish in no time.

Ingredients

pinch saffron threads

1 Tbsp boiling water

1 Tbsp extra virgin olive oil

1 leek, thinly sliced

2 celery sticks, sliced

8 cloves garlic, crushed

½ bunch thyme

4 bay leaves

freshly ground black pepper

1 litre water

500 ml salt-reduced chicken stock

400 g orange sweet potato, peeled, finely diced

1 swede, finely chopped

200 g mussels, cleaned

400 g white fish fillets, diced

300 g small squid, cleaned, sliced

1 bunch flat-leaf parsley, finely chopped

lemon wedges to serve

Method

Mix saffron threads and water in a heatproof bowl and set aside.

Heat the oil in a large saucepan over medium heat. Add the leek, celery, garlic, thyme and bay leaves. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Season with pepper.

Add the water, stock, saffron mixture, sweet potato and swede to the pan. Bring to a simmer over medium heat. Simmer gently for 15 minutes or until the sweet potato and swede are tender. Add mussels, fish and squid. Cover and reduce heat to low. Cook, covered, for 10 minutes or until mussels have opened. Stir in parsley.